Elysées Hong-Kong

An assortment of small fried bites served as an appetizer. Crispy and golden, they generally include spring rolls, samosas, or fritters. Ideal for sharing to discover different flavors.

Bread slices topped with a paste of minced shrimp and fried. The result is crispy on the outside and soft on the inside. Enjoyed hot, often dipped in a sweet and sour sauce.

A fresh mix of crunchy raw vegetables, often seasoned with a light soy or sesame vinaigrette. A light and refreshing meat-free starter.

Salad made of thinly sliced vegetables (cabbage, carrots) and tender chicken pieces. Seasoned with a sweet and sour Asian sauce. A classic and balanced starter.

Fresh salad with a choice of shrimp or crab meat. Accompanied by crunchy vegetables and a light sauce. A refreshing seafood option.

A Thai-inspired salad combining the sweetness of fresh pineapple and the firm texture of shrimp. Seasoned with herbs and a slightly tangy and spicy sauce. An exotic sweet and sour balance.

Spicy and tangy salad typical of Thai cuisine, served with shrimp. Often contains onions, cilantro, and chili. Fresh but spicy.

Tender beef slices marinated and grilled, served on a bed of fresh vegetables with a spicy Thai lime and chili sauce. Flavorful and aromatic.

Traditional salad (Som Tam) made from shredded green papaya, crunchy and tangy. Seasoned with lime, chili, and fish sauce. Very refreshing and textured.

Roasted duck slices with crispy brown skin and tender meat. Served with a slightly sweet sauce. A great classic of Chinese cuisine.

Duck cooked with the traditional Chinese five-spice blend (star anise, cloves, cinnamon, pepper, fennel). The meat is very fragrant and flavorful.

Duck pieces stir-fried with fresh pineapple chunks. The fruit's acidity and sweetness complement the richness of the duck. A sweet and sour dish.

Duck stir-fried with crunchy bamboo shoots and silky black mushrooms. A dish rich in textures with a savory brown sauce.

Duck stir-fried with fresh basil leaves, providing a pronounced herbaceous and aniseed note. Often seasoned with a little chili.

Diced chicken stir-fried in a wok with roasted cashews and vegetables. The dish offers a pleasant contrast between tender chicken and crunchy nuts.

Chicken pieces (often fried or breaded) coated in a thick, tangy yellow lemon sauce. A fresh and vibrant taste.

Chicken stir-fried and marinated with chopped lemongrass. Lemongrass provides a characteristic lemony and woody aroma of Southeast Asian cuisine.

Thinly sliced chicken cooked with bamboo shoots and black mushrooms. A mild dish with a coating sauce.

Tender chicken stir-fried with fresh pineapple cubes. A popular sweet and sour fruity dish.

Chicken quickly stir-fried in a wok with plenty of fresh basil and often chili. Very aromatic and slightly spicy.

A house specialty chicken dish prepared according to the chef's secret recipe. Expect a rich and flavorful sauce.

Pork fritters served in a bright red, sweet and vinegary sauce, with bell peppers and pineapple. An iconic dish much appreciated for its contrasting taste.

Roasted pork slices (Char Siu) marinated in a sweet and spicy sauce, giving the meat a reddish color and a caramelized taste.

Fried pork rib pieces simply seasoned with salt, pepper, and sometimes spices. Crispy and tasty, to be eaten with fingers.

Pork ribs prepared according to the restaurant's special recipe. Generally marinated and cooked until tender.

Pork ribs coated in a sticky, rich salted caramel sauce. The meat is flavorful and slightly sweet.

Thinly sliced beef stir-fried with vegetables and a spicy sauce. A bold dish for spice lovers.

Beef marinated and stir-fried with lemongrass, offering fragrant citrus notes that pair well with the red meat.

Beef quickly stir-fried with plenty of thinly sliced onions. The sauce is flavorful and the onions add a sweet touch.

A stew served in a small pot, combining several types of meat (often chicken, beef, pork) with vegetables and a rich sauce. Very comforting.

Flatfish with fine, delicate flesh. Prepared to your preference: grilled for a smoky flavor or steamed for a moist, light texture.

Whole or fillet fish steamed, often served with ginger, scallions, and soy sauce. A healthy preparation that preserves the fish's flavor.

Tender white fish fillet coated in a tangy lemon sauce. Light and fragrant.

White fish served with a spicy chili sauce. Ideal for those who like spicy seafood dishes.

Fish fillet, often fried, served with the classic sweet and sour sauce with bell peppers and pineapple.

Fried frog legs simply seasoned with salt and pepper. The meat is tender, reminiscent of chicken, with a crispy coating.

Shrimp stir-fried in a wok with fresh basil leaves. An aromatic and flavorful dish.

Shrimp fried in shell or peeled, seasoned with a dry mix of salt, pepper, and spices. Very crispy.

Large prawns (gambas) fried and seasoned with salt and pepper. The flesh is firm and juicy.

Shrimp stir-fried with vegetables and roasted cashews. A classic combination of seafood and crunch.

Shrimp cooked with coriander (Chinese parsley), giving a very fresh herbaceous note.

Shrimp steamed with a generous amount of minced garlic. A healthy and very fragrant preparation.

Spicy shrimp dish with a slightly sweet tomato sauce, garlic, and ginger. Flavorful and colorful.

Shrimp stir-fried with fresh ginger slivers and scallions. Ginger adds characteristic warmth and spiciness.

A refined mix of seafood and fresh pineapple, stir-fried in a sweet and sour sauce.

Shrimp stir-fried and marinated with lemongrass, for a delicate lemony taste.

Scallops simply sautéed to preserve their sweet flavor and tender texture.

A festive dish combining shrimp and scallops, served in a crispy edible basket (bird's nest) made of potatoes or fried noodles.

A mix of seafood (shrimp, squid, fish, mussels) stewed in a pot with vegetables and a flavorful sauce.

Fish pieces served sizzling on a cast-iron plate, coated in a rich peanut and spice-based satay sauce.

Scallops served on a hot plate, often with vegetables and a black pepper or oyster sauce.

Shrimp served sizzling with an aromatic sauce that slightly caramelizes on contact with the hot plate.

Tender lamb slices served on a hot plate, often seasoned with cumin and strong spices.

Thinly sliced beef served very hot on a cast-iron plate, with a sizzling sauce and onions.

Chicken served on a hot plate with a creamy peanut satay sauce.

Marinated chicken pieces threaded onto skewers, then grilled. Often glazed with a sweet soy sauce (Yakitori style).

Grilled shrimp skewers, lightly seasoned. Simple and tasty.

Grilled beef skewers, often marinated for tenderness. Similar to cheese skewers but here it's pure meat.

Grilled scallop skewers. A refined option.

Stir-fried mixed vegetables in the Shanghai style, often with mushrooms and a light soy sauce.

Tofu (soy cheese) cooked in a spicy Sichuan-style sauce (Mapo Tofu), usually with chili and Sichuan pepper. Silky texture and bold flavor.

Fried rice with eggs, peas, and ham cubes. The classic accompaniment par excellence.

Plain steamed rice. Ideal for accompanying saucy dishes.

Sticky rice often served in a bamboo basket. Traditionally eaten with fingers by making small balls.

Wheat or rice noodles stir-fried in a wok with a mix of crunchy vegetables and soy sauce.

Complete noodle dish stir-fried with a choice of beef or shrimp.

Mix of various stir-fried vegetables in a starch-thickened sauce. A healthy and crunchy side dish.

Fragrant yellow fried rice with curry, garnished with shrimp and pineapple pieces. A sweet, sour, and spicy dish.

Crispy broccoli florets coated in a thick, umami-rich brown oyster sauce.

The famous Peking Duck served as a complete menu for two. Includes appetizers, the duck traditionally served with its pancakes, a meat dish, and noodles.

A convivial grilled beef dish to share, seasoned with mild and aromatic Mongolian spices.

A convivial experience where diners cook their own meats, seafood, and vegetables in a hot broth placed in the center of the table.

An iconic Thai dish (Suea Rong Hai). Marinated and grilled beef steak, served sliced with a spicy tamarind and chili dip sauce.

Shrimp simmered in a creamy yellow curry sauce, made smooth with coconut milk.

Salmon fillet or cubes enhanced with Sichuan pepper, known for its citrusy flavor and slight numbing effect on the tongue.

Chicken cooked in a red Thai curry, spicier, flavored with fresh lemongrass.

Fried or dry-sautéed lamb pieces, simply seasoned to enhance the meat's flavor.

Crispy fried squid pieces, seasoned with salt and pepper. A firm and pleasant texture.

Beef stir-fried in a dark, slightly sweet soy sauce, typical of the Shanghai region.